Description

A light, fluffy, and delicate cake that melts in your mouth, this Heavenly Yogurt Cloud Cake is a dream come true. Made with simple ingredients and topped with a luscious whipped cream topping, it’s the perfect dessert for any occasion!

Ingredients

For the Cake:

1 cup plain yogurt (preferably Greek yogurt)
1 cup all-purpose flour
½ cup granulated sugar
4 large eggs, separated
¼ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cream of tartar (optional, stabilizes egg whites)

For the Whipped Topping:

½ cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

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Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C).
Grease and line an 8-inch round cake pan with parchment paper.

Step 2: Blend the Wet Ingredients

In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract.
Add the egg yolks and sugar, stirring until smooth.

Step 3: Sift & Combine Dry Ingredients

In a separate bowl, sift the flour, baking powder, and salt.
Gradually fold them into the wet mixture.

Step 4: Whip the Egg Whites

In another clean bowl, whisk the egg whites and cream of tartar until soft peaks form.
Gradually add a tablespoon of sugar and beat until stiff peaks form.

Step 5: Fold for Fluffiness

Gently fold the egg whites into the batter in two or three additions, ensuring not to deflate the mixture.

Step 6: Bake to Golden Perfection

Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool & Whip the Topping

Let the cake cool for 10 minutes in the pan, then transfer to a wire rack.
Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 8: Top & Serve

Once fully cooled, spread the whipped cream over the cake.
Serve with optional fresh berries or a dusting of powdered sugar.

Notes